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Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

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Description

There is nothing like eating your own fresh jam made with your own hands. It is easy and so good.

Ingredients

5 cupsFresh Blackberries

1 boxFruit Pectin

½ teaspoonsButter

7 cupsSugar

Preparation

Wash (11-12) jars and screw bands in hot soapy water; rinse with warm water, or in the dishwasher. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

Crush blackberries thoroughly, one layer at a time.

STIR pectin into fruit mixture in saucepan. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar.

Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

To make sure your jam will gel properly, you can use this tip I got from my grand-ma : put a bit of your mixture on a plate, and give it 30 seconds, then check it out. If it hangs on the plate when you incline it, you’re good !

I used this recipe as a base, since I just discovered wild blackberries along the trail my dog and I walk.

I used a pouch of liquid pectin instead of the dry. And I added the juice of 2 medium lemons.

I mashed about 1/3 of my crushed berries through a sieve. I remembered belatedly that I have a juicer. Next time, I would triple the amount of fresh berries (pre-crush) and run them through the juicer first to minimize the seeds.

I used organic sugar, and stirred it in one cup at a time, then let the rolling boil last 4 minutes and that jam was setting well by the last jar. It made 16 small jars.

2 Reviews

This was the best blackberry jam I’ve ever made! It was so “blackberry-y” and fresh. Easy to make too for someone who usually only makes freezer jam. Thanks for the recipe… now I think I’m going to give it a try with raspberries.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.